old style salmon pate

Are you after something that has ALL THE FAT!

Look no further!

This stuff is the best.

My first ever job was in a cafe run by an old Polish man.  

He was ancient even back then (and a bit touchy feely if you get my drift!).

We are talking early 1980s and the cafe was pretty with it!!  

Toasties, tin soup, packet cheesecakes LOL

Having said that, I remember he used to make bone broth and drink it every single day.  Back then as a 13 year old I thought that was pretty weird.  Could explain why he was so active and still running a business in his late 70s

One of the things we served was salmon pate.

Now I know there are some flash smoked salmon recipes out there but this one covers the high fat quota beautifully!

What you will need:

2 x 130gr tins of salmon in springwater

250gr block of good quality butter, diced into small pieces

juice of half a lemon or about 1-2 tbs juice

1/2tsp dried dill

S&P to taste

Put all ingredients into a food processor/TMX/Bellini (oooh using those two in the same sentence, how cheeky)

Blitz until smooth and creamy.

So very simple and tastes divine.

This will keep in the fridge for about 4-5 days but I doubt it will last that long!

If you do refrigerate just remember to take it out and let it sit for a while to soften as it will have a dry crumbly texture due to the butter hardening. 

Serve on veg such as celery, mushrooms or cucumber or on raw crackers.  If you aren't watching your carb intake then go the crusty sourdough!!

Christmas Ginger Cakes

I think ginger and christmas go together almost as well as Pru and Trude don't you!

As soon as christmas comes around I start thinking gingerbread men, houses and cakes.

Since this is our first christmas doing the LCHF thang I had to give some serious thought to what my baking would be.  

As it is I have cut back seriously on what I am doing as having a newborn in the house has impacted on available time somewhat LOL

As much as I love gingerbread I didn't want to go down the whole wheat/sugar road so I got to thinking about alternatives and decided to play around with my bean cake recipe and see what I could come up with.

The ingredients aren't all that different which is great as I think you could tweak this recipe to suit whatever your taste buds fancy.

Ingredients

400gr tin of white beans

4 eggs

120gr butter (melted)

3tbs agave/honey/maple syrup (treacle would give a more traditional flavour)

2tbs coconut flour

1/2tsp bi-carb

1/2tsp baking powder

1.5tbs dried ginger

1tbs cinnamon

1/2tsp salt

Method

Turn oven onto 200c to heat.

Drain and wash your beans well.  

Blend beans with one egg until smooth.  Add remaining eggs and all other ingredients.  

Blend until well combined.

Now, you can bake this in a ring tin for around 30min but as I am putting some of these into a christmas  hamper for my aunt I thought it best to make them as cupcakes.

If you do this they only took 20min to bake and come up a beautiful golden brown.  

I intend on adding a cashew cream icing just before I deliver them.

Oregano chicken zoodles

I am pretty sure I have said this before but I will say it again:

Sometimes the simplest things are simply the best!

This is a great phase 2 recipe but for outside of that phase you can fry that chicken in loads of fat!!

While I was making this I had a 25ltr pot of bone broth simmering which was handy for creating a sauce for this dish. 

 (Although, for phase 2 I would recommend only a little amount due to the fat content)

This week I ordered a vegetable spiraliser. 

I had previously bought a small hand twisty one on ebay but found it didn't work very well and tended to squish the zucchini to pulp.   

A friend bought one the same as this one in a local Perth store and I was totally jelly!    

Hunted around and most online were around the $100 mark.  WAAAAAY out of my budget so I was rapt to find this one for $24 from PurpleSpoilz.   

It is exactly the same as the expensive one but loads cheaper.  Delivery was nice and fast too :)

So, needless to say zoodles, carradoodles and appoodles are all the go here!

Anyway, back to the dish.  As I said, nice and simple so ingredients are few:

100gr chicken

1c zucchini ( I go with half a medium zucchini pre zoodle)

sprig of fresh oregano (or 1/2 tsp of dried if you don't have fresh)

S&P

stock or water to create a sauce

Steam your zoodles lightly and put aside.

Cut your chicken into bite size pieces and fry in a tiny bit of water with the oregano.  Once nicely browned and cooked through season with S&P and add your zoodles.  Continue to fry until a crust starts to appear in your pan, then add your water/stock (just a couple of tbs) and stir to get crusty bits off pan.  This will add colour and flavour to the sauce.  Let simmer for a bit for the sauce to reduce and thicken up a bit.

I love oregano, particularly with chicken and this works so well. 

For anyone not in phase 2 then go sick with any added veg you want, don't limit your chicken amount and slather butter on your zoodles!

Sugar Free Raw Cacao icecream

Heaven in a tub!

This ticks all the right boxes I tell you!

High fat

Protein

Calcium

Flavour

Comfort

I know you can make ice-cream without a custard base, thermomix/bellini or an icecream maker but I choose to use these so just humour me OK!

My custard base is a standard one I have always used but I started to think I probably didn't need to add sugar.  

I WAS RIGHT!

This totally works without any added sugar.

 Custard Base  

250ml full cream milk (I used Jersey raw)

2 eggs

50gr arrowroot (cornflour would work too)

50gr raw cacao powder

Put all ingredients into your jug with the measuring cup off.

Speed 3, 100c for around 10 min.

Scrape down sides and if it isn't thick enough cook for another 5 min.

I found it took 15 minutes to reach the thickness I wanted.

For the stove top you can do exactly the same but whisk your ingredients together first before heating.  Be sure to use a double saucepan or a bowl over a pan of water.

Once this is cooked you will need to chill for a few hours.   I poured it into a large tub so it wasn't too thick a layer and sped up the cooling process.  

I also put it in the deep freeze for an hour to start.  You don't want it to freeze totally at this stage, just chill down.  Ideally you can leave in the fridge overnight.

Now for the yummy part

Once it is chilled then you an add your cream.  You will want 250ml of cream.  Whisk this into your custard mix.  If you don't have an ice-cream maker/churn then I suggest whipping the cream lightly before whisking it in as this aerates it a bit and makes it lighter.

For the churn just whisk in and pour into your churn following the regular instructions.

For freezer made, whip your cream, then fold into the custard mix and freeze.  You can pull it out of the freezer as it starts to firm up but this really isn't necessary.

And lastly

EAT THAT GOOD STUFF!!!

Kelli's cake of trickery

I am sure you have heard of the trickery that is THE Magic Bean Cake!  What? You haven't?  

Well go and check this one or this one out.

See!

So incredibly easy, fast and OMG!! It is delicious.  My kids are in love with it and ask for it when we are going somewhere and need to take a plate.

Once people taste it they also ask for recipes, it is such a winner.

Each time I make the thermomix one I try to reduce the sugar levels, even though I have been using coconut sugar.  

Today I thought I would have a go at adapting it and make it sugar free. 

I have to say

I DONE GOOD!!!!!

This turned out incredibly well.  Moist, sweet and you would be hard pressed to tell the difference.

So good I have to share it with you.  

Kelli's Cake of Trickery

Ingredients

400gr tin of kidney/white beans

1c raspberries (any berries will do)

4 eggs

120gr butter (melted)

1tbs agave/honey/maple syrup 

2tbs coconut flour

3tbs raw cacao

1/2tsp bi-carb

1/2tsp baking powder

1tsp vanilla essence

1/2tsp salt

Method

Turn oven onto 200c to heat.

Drain and wash your beans well.  

Blend beans with one egg until smooth.  Add remaining eggs and all other ingredients except berries.  Blend until well combined, then stir through your berries.  

Pour into either a ring tin or 20cm x 20cm cake tin.  

Bake for approximately 30-40min.   

When skewer comes out clean in centre it is cooked.

I leave in tin for about 10min then take out and cool on a tray. 

It is really nice served warm with some cream or cold as a brownie style slice.

You're welcome :)

Raw Caramel slice

This is so not a phase 2 recipe!  But, someone was asking about uses for coconut and this would be one of my faves!   

It is poached from my gorgeous friend Jenny who makes loads of yummy raw sweets.

Seriously, I took this away on the weekend camping with friends and EVERY single person asked for the recipe!!
That is just how good it is!

So, rather than be stingy I figured I would share the love!

Ingredients:

Base: 

1 cup nuts (I used pecans this time round, but usually use 1/2 walnuts and 1/2 macadamias)

1 soup spoon cacao powder

1 tsp vanilla powder

2 tsp maple syrup

2 medjool dates

2 tsp melted coconut butter

sprinkle of coconut

Topping:

1 cup of cashews (soaked for 30 mins or more)

1/4 cup maple syrup (recipe asks for !/2c but this is very sweet)

1 Tab Vanilla Extract

1/4 tsp Himalayan Salt

1 tsp Lucuma (optional)

1/4 cup melted coconut butter/oil

1/4 cup cacao nibs to garnish (less if you are using in the base)

Method:

Process base ingredients in food processor and squish into moulds or container, smooth out with back of soup spoon.  Freeze to set.

Blend topping mix until smooth and put on top of base, sprinkle cacao nibs and then put in freezer to set.  It will be runny until it has been in the freezer (needs a while to set firm).  Make the day before and put in freezer is the easiest way.   You will need to keep in the freezer as it it softens very fast.

If you have left overs that is!

Chocolate Mousse with a twist

I made this for the children today and it is a winner!  There are loads of recipes out there and I kind of had a look then made it up to suit what I had and what they like.

It is extremely easy and quick and if you make it in the morning it will be ready for that night.  Mind you it could also be eaten straight away :P

Ingredients:

2 ripe avocados

2tbs melted coconut oil

275ml coconut milk

1/4c raw cacao

1tsp vanilla

1/2tsp himalayan salt

1/4 maple syrup/agave

Simply put all your ingredients into the bellini/tmx or food processor and blend until super smooth.

Put into serving dishes or container and refridgerate.

Of course, it doesn't have to stop there, you could add berries, nuts or any other tasty treat dress this up.

Phase 1 - get this in your belly!!

phase 2/3 - I apologise in advance :(  no go zone for you

phase 4/5 - this could come at the end of 4 and eat for all of 5 if you have tested all ingredients and are ok. 

Just replace your sweetener with some stevia if need be.

What happens when the scales are fine?

I am finding that doing the protocol is such a huge education in how my body works. 

Although I have been an advocate of 'listening to my body' for a long time, it turns out I really had no idea at all!

Prior to the protocol I really didn't feel a huge reaction to food. Other than the common tummy bloating from wheat or milk I never thought anything really affected me.  I would occasionally get tired after eating something with pastry but that was as extreme as it got.

Imagine my surprise when I introduced coconut milk at the end of round one in phase 4, and nearly vomited from the combined nausea and stomach pain.   I was blown away.   I have always had coconut milk and never noticed anything. 

Then I started thinking about reactions that may have gone unnoticed during phase 2. 

Initially I thought that any reaction I had to a veg or protein would show on the scales.  I knew there might be other symptoms but thought they would go hand in hand with an increase in weight.  How wrong was I!   Yes, often there is a weight gain but occasionally the inflammation will manifest itself in some other way. 

For me I have noticed liver and kidney pain, joint pain, headache, itching, sinus, bloating, constipation, runny/itchy eyes/nose, back pain, cramps, nausea and my ribs go out of joint on the odd occasion.  All of these have happened during round two with very few gains on the scales!   

When I ate beef in round 1 I didn't really notice anything happening, yet this round I get excruciating pain in the first knuckle of my ring finger on my right hand.  Without fail!     If I have milk in my coffee my rib goes out of joint! 

Would I have connected these pains with food prior to the protocol?  Absolutely not.  I would have passed it off as 'god knows what' and kept ignoring it.  In fact, my health was so bad and I was in such constant pain anyway I probably didn't even notice it was happening.

I asked some other people on the protocol what their symptoms have been when their bodies have rejected certain foods and the list is vast.

• full body pain
• aches in various parts of the body
• headaches
• joint pain
• bloating
• instant diarrhoea
• diaphragm pain
• breathlessness
• blocked nose
• eczema
• gall bladder pain (under right rib)
• wind
• stomach pain
• rumbly tummy
• skin rashes
• candida/thrush
• stiff joints

All things we would normally pass off as something completely different. Sometimes accompanied by a weight gain but not always.

When people refer to the protocol as a 'diet'  I have very quick to correct them.  It is not a diet, it is a change in how we eat and think.  This is a life change for me and not merely a way to lose weight.  The weight loss is awesome, don't get me wrong but being almost free of pain is the biggest bonus for me.  

The list of foods I can't really tolerate include: beef, milk, cabbage, wheat, corn.  I can only eat leeks, garlic, onion and tomato in small doses.   A small sacrifice in the bigger scheme of things really.  Doesn't mean I have to go without them but I do have to be aware that if I eat them there are consequences.    It also doesn't mean that it will be permanent.  I still have another couple of rounds to go and things do change over time.  Things I couldn't eat last round I can eat this round and vice versa.   

It really is an ongoing educative process.   Listening to your body and gauging responses from foods.  Even long after you have finished the protocol you can always go back to phase 2 foods to give your body a rest.  Like having a 'safe place' for your dietary needs.

If you have any other symptoms or side effects I would love to hear them and what caused them.  Please share them so I can add them to the list :)

One for the vegetarians

I often say I could so easily be a vegetarian, if bacon grew on trees.   Having said that I do cook a lot of veggo meals as my daughter is vegeterian.  Yeah, my house is a bit like a bloody cafe when I am in phase 2!  Something for me, something for her and something in between for the boy child.   This meal was a late home from a meeting meal that I threw together as I was starving!

Was it good!  In the words of my wise old dad "by oath!"

Now, you have to make sure you have a container of roast sweet potato in the fridge that you cooked for said veggo daughter, who then decided she didn't want it.  nuff said.

THEN, sift through the veggie crisper for whatever takes your fancy, can be eaten or is allowed in phase 4.  I had spinach, silver beet, leek and celery to play with.  

I then sautéed the veg in loads of butter (cos I can).  Whisked two eggs with salt and pepper and poured in to the pan.  

Scramble then eat!!

You seriously can not do much better than that when in a rush for a meal!

Phase 4 and counting

I am at the end of week one of phase four.  Haven't loss much weight at all which is disappointing.  I just don't get what is happening this round, nothing seems to make much difference at all.

So far I have tried butter, olive oil  and a tiny bit of coconut oil.  The latter isn't conducive to my blood type (A) so I find  I can have small amounts but that is all.   I haven't had any gains at all which is good news though!

I have been enjoying mixing up my veg though and love that I can have a stir fry again LOL
It really is the simple things in life isn't it!

This coming week will be much of the same as last week. Oh, and because I am right into fermenting 'stuff' at the moment I have been having some water kefir daily and putting whey from my milk kefir into smoothies.  All great for your gut and inner health.